These cappuccino cookies use coffee and cinnamon to add pizzazz to old-fashioned chocolate chip cookies.
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2 teaspoons instant coffee granules
1 tablespoon coffee-flavored liqueur
1 cup firmly packed brown sugar
1 cup Land O Lakes® Butter, softened
1/2 cup sugar
1 (1-ounce) square semi-sweet baking chocolate, melted, cooled
2 large Land O Lakes® Eggs
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 (12-ounce) package semi-sweet chocolate chips
3 ounces white baking bar
2 teaspoons shortening
*Substitute 1 tablespoon milk.
Heat oven to 375°F.
Dissolve coffee granules in liqueur in bowl; set aside.
Combine brown sugar, butter and sugar in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Add coffee mixture, chocolate, eggs and vanilla; continue beating until well mixed. Add flour, baking soda, cinnamon and salt; beat at low speed until well mixed. Stir in chocolate chips.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown. Cool completely.
Melt white baking bar and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Drizzle over cooled cookies.